DRY INGREDIENTS

Ground Raw Sunflower Seeds = 300 g / 2 1/2 cups

Notes:

1.  The raw sunflower seeds must be finely ground.  It is fine if there are still some chunks as they add to the crunch. Do not over grind as it will become a paste or butter.

2.  Refer to the video on how to grind the sunflower seeds. You can also use pre-ground sunflower flour.

Baking Powder = 16 g / 4 tsp

Salt = 1/2 to 1 tsp

Whole Psyllium Husks = 27 g / 3 tbsp (Ground until half its original volume then weigh it)

WET INGREDIENTS

Egg Whites = 6 large (214 g) OR 3 large whole eggs

(Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Egg whites also prevent any eggy taste. Hence, it is highly recommended to use egg whites.)

Apple Cider Vinegar = 45 g (3 tbsp) (You can also use white vinegar or lemon juice)

Hot or boiling water = 200 g (2/3 cup + 2 1/2 tbsp)

TOASTED SEEDS

Sunflower seeds = 65 g / 1/2 cup

Pumpkin seeds = 75 g / 1/2 cup

Black sesame seeds = 18 g / 2 tbsp

White sesame seeds = 18 g / 2 tbsp

(Note: You can also choose to use any of your favorite seeds. Mix all ingredients in a bowl.)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, mix all the dry ingredients until well combined. Then add the seeds and mix to combine.

4.  Add all the wet ingredients and mix until a dough is formed. The dough is sticky and soft but will firm up as you mix it. It will firm up even more if you let it rest for a while, but it is not necessary to do that.

5.  In the video, I used an 8x5 inch loaf pan but you can also use a standard 8x4 inch pan. Grease and line the pan with parchment paper.

6.  Transfer the dough into the pan. Spread evenly but leave the top round so that the bread will look taller. Do not compress the dough too much as it will affect the rise.

7.  Top with more seeds and press down gently so that they will stick to the dough.

8   Bake at the lowest rack for 60 minutes. It is best to use a digital timer. Set it for 30 minutes then rotate the pan and set it for another 30 minutes and it's done.

9.  Cool completely on a wire rack then slice accordingly. This recipe makes about 16 thin slices.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 6.8 g

Dietary Fiber = 4.3 g

Net Carb = 2.5 g

Calories = 187

Total Fat = 15.2 g

Protein = 8.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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